超滤对黄金梨干酒香气成分的影响  

The effect of ultrafiltration on the contents of aromatic compositions in hwang kumbae wine

作　　者：纵伟[1] 安广杰[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2007年第5期34-36,共3页Food and Machinery

基　　金：河南省科技攻关项目(项目编号:02DB06BF201)

摘　　要：研究超滤处理对黄金梨干酒中香气成分的影响,明确超滤过程中香气成分变化规律;将黄金梨干酒采用超滤进行处理,采用GC-MS分析处理前后酒的香气成分;研究表明:超滤前后的酒中,分别检出44和42种香气成分;超滤前,羧酸类、醇类、酯类、醛酮类和酚类化合物的相对含量分别为16.9%、40.2%、0.66%、1.39%和0.16%;超滤后,羧酸类、醇类、酯类、醛酮类和酚类化合物的相对含量为15.9%、40.4%、0.78%、1.56%和0.163%。超滤处理前后,酒的香气成分基本相同;超滤处理简单方便,对酒的香气成分影响小,是一种合适的黄金梨干酒澄清手段。Effect of ultrafiltration on the contents of aromatic compositions in Hwang Kumbae wine and rule of aromatic compositions changing were investigated. The wine was processed by the ultrafiltration. Contents of aromatic compositions in wine were determined by GC-MS method. After wine processed by the ultrafiltration, the variants of aromatic compositions were 44 and 42,respectively. The content of carboxylic acids, alcohols, esters, aldehydes and ketones and phenol compound were 16.9%,40.2%,0.66%,1.39% and 0....

关 键 词：黄金梨干酒 超滤 香气成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]